Most chefs like to cook with fresh, local ingredients, even when they're not at work.

"Even for the world's most prestigious chefs, the fridge remains resolutely personal, and however sloppy or manicured theirs might be, give key insight into the very core of these extraordinary personalities and show what they themselves eat when freed from the restraints of their chosen profession, what they buy for their mates or families, where they store ingredients for meals that will be prepared for loved ones," the authors write in their introduction.

Akrame Benallal, who runs a two-star Michelin restaurant in Paris, keeps his fridge stocked with yoghurts, crème caramel desserts, and pickled herring from IKEA. There's also strawberries, chocolate milk, and applesauce pouches for his kids.

Magnus Nilsson is the head chef at Fäviken, located in the far northwest of Sweden on the largest, privately-owned estate in the country. His fridge is full of fermented vegetables, including turnips and cucumbers. You can also help yourself to hand-churned butter and locally-produced ham.

Daniel Achilles, who lives in Berlin, keeps a mix of local organic foods and regular supermarket fare, like cream cheese and German-style Dijon mustard, in his family-sized fridge. There is also a bottle of Kikkoman that has followed him over the years from apartment to apartment.

Spain's Andoni Luis Aduriz cooks almost every day for his wife and his son. His home fridge is often full of seafood such as hake, bonito, squid, and anchovies as well as anything else in season, like local peppers and tomatoes, figs, and Itxassou cherries.